Mandarin Pomegranate Spinach Salad

Submitted by Pat Dopheide

Mandarin Pomegranate Spinach Salad


  • 5 oz. baby spinach
  • 3 mandarin oranges peeled and segmented
  • 3/4 cup pomegranate arils
  • 1 med. avocado diced
  • 1/4 cup sliced almonds toasted
  • 1/4 cup chopped walnuts
  • 2 Tbsp. white wine vinegar
  • 1 1/2 Tbsp. sugar
  • 1/8 tsp. salt
  • 1/2 cup light mayonnaise
  • 1 1/2 Tbsp. honey
  • 1 Tbsp. poppy seeds
  • 1 Tbsp. milk if needed


  • Whisk together vinegar, sugar and salt until sugar and salt have dissolved. Add mayonnaise, honey, poppy seeds and whisk until combined. Mix in milk to thin if desired. Store in refrigerator until ready to use. In a salad bowl, layer spinach, mandarine oranges, pomegranate arils, avocado, almonds and walnuts. Pour desired amount of dressing over top. Serve immediately. Note: Pomegranate arils can be substituted with fresh raspberries if pomegranates are not in season.